Magic Potion Juice Bar

Monday, October 22, 2012

I miss trick-or-treating. It’s not the candy that I miss,
per se, but the entire experience. Dressing up quickly after school. Waiting
anxiously for everyone else. The parents were always running late. Come oooon, Mom and Dad! We need to get
going! It didn’t occur to me that there was probably nobody home to hand
out candy anyway. When everyone was finally dressed and ready, we went out and
stayed out for hours, . Yes, hours. We walked miles to gather pounds and pounds
of candy. We even stopped for a hydration break. (Thank you neighbor for
handing out juice boxes. Much appreciated.) When my sister and I got home
Halloween night, we would sort our candy and trade strategically. It didn’t
matter in the end, though. I had a terrible sweet tooth and stole her candy
after I ate through mine. I think she knew. If she didn’t, she definitely knows
now! Sorry.

What is your favorite Halloween treat? I love dark
chocolate. I have found that chocolate Larabars, made with chocolate, nuts and
dried fruit, can really hit the spot. I also love Kind Bars. Try any flavor
with chocolate or cinnamon for a seasonal treat. Find them here at Magic Potion
Juice Bar!

Happy Halloween! I hope it’s a sweet one. You are never too
old to celebrate.

Friday, October 19, 2012

I am a unique kind of individual. Likely, I am one of the select
few who actually enjoy writing blog posts about fruits and vegetables. I am
honestly having a blast.

And, thinking this morning, I realized that I definitely do
march to the beat of my own drum.

I also realized I had neglected one of the stars of the
juice bar – the BEET!

The beet actually belongs to the same species as Swiss
chard. Its wild ancestor still grows in the Mediterranean, where it is believed
to have originated, and the Near East.

Beets can make a juice sweet and give it a beautiful red
hue. Not only do beets make our juices delicious, they make them nutritious!
(You like that slant rhyme, right?) Beets are indeed rich in folate.

If you buy bunched beets from the store or market, make sure
to save the greens. Prepare beet tops as you would any other green.

Wednesday, October 17, 2012

Unbeknownst to many, the blueberry is New Jersey’s state
fruit. The blueberry is native to North America, unlike nearly all fruits in
commercial production. (The cranberry is the only other commercial fruit native
to North America.)

Nearly a century ago, here in New Jersey, Elizabeth White
and Dr. Frederick Coville became the first to cultivate modern, highbush
blueberries. Today, New Jersey is home to the world’s largest blueberry farm
and production facility and ranks fourth nationally for blueberry production.

In 2004, New Jersey adopted the blueberry as its official
state fruit, after a class of fourth-graders campaigned to make it so.

Red, white and blueberries all the way! Celebrate Jersey and
enjoy a smoothie with delicious, good-for-you blueberries!

Tuesday, October 16, 2012

When I get to the root of it, all I want is straight up carrot
juice. Like orange juice, carrot juice has that bright, sunny color and a sweet,
delicious taste. Carrots are also great sources of alpha- and beta-carotenes
(the source of vitamin A).

At least orange carrots are rich in carotene. But not all
carrots are orange. Carrots come in a rainbow of colors: white, yellow, orange,
red, and even purple!

Not only are carrots used in juices. As we all know, they
are also eaten raw or cooked. Turns out roasted carrots can be used as a coffee
substitute (no thank you) and carrot wine has also been produced (again, no
thank you).

Take a few minutes this morning to breathe and meditate.
Maybe when you get down to the root, you’ll find that you, too, will want a
carrot juice!

Monday, October 15, 2012

There is nothing more comforting to me than a glass of cold
orange juice. Maybe it reminds me of my mother, or of breakfasts at home. It
could be simply the sunny color or the sweet taste or the sheer simplicity of
it. Just orange.

The orange originated in Southeast Asia. It was not until
1450 or 1500 that the orange made it to the Mediterranean region. Within 200
years, the orange was known and loved throughout Europe. European explorers
(including Christopher Columbus!) brought the orange from Europe to North
America.

Now, the United States is the world’s leading orange
producer! California and Florida produce most of our oranges.

And we love our orange juice. Rumor has it, orange wine is
produced in South Africa and Brazil. I can’t imagine! I think I’ll stick with
juice. Orange you glad Magic Potion Juice Bar serves delicious, fresh-squeezed,
sweet and simple OJ!

Sunday, October 14, 2012

The popcorn is pop-pop-pop-ping in the whirley pop on the
stove. The kitchen smells like the kettle corn stand at the farmers’ market. My
mouth is watering.

Magic Potion Juice Bar now carries kettle corn snack bags
made locally by Popping Sisters. Start with plain old popping corn (a whole
grain!). Add maple syrup, spices, dried fruits, and seeds. Voila! A delicious,
healthy snack. The Popping Sisters are starting out with two flavors. The first
is maple-cinnamon with dried cranberries (which, like blueberries, are native
to our area) and pumpkin seeds (‘tis the season!). The second is chocolate-raisin
with a dash of ginger and a hint of sea salt. There will be more!

Even a juice bar can have popcorn to snack on! The Popping
Sisters cast their spell and make a typical bar snack into something wholesome
and delicious.

Saturday, October 13, 2012

I use cinnamon on nearly everything. Okay, perhaps that is
exaggerating. Still, I enjoy adding a sprinkle to my oatmeal, espresso, and smoothies.
It is a key ingredient in Magic Potion Juice Bar’s seasonal special: Pumpkin
Pie Smoothie. And it has an interesting history.

Cinnamon is in the same plant family as Bay Leaf and
Sassafrass (which is a really cool plant that grows all over the place around
here. Look for a tree with three different leaf types. Rip a leaf open and take
a whiff – smells like Fruit Loops, right? But I digress). What is sold as
cinnamon in the United States today may be one of two species: true cinnamon,
which has thinner bark, and cassia, which has thicker bark. Both can be, and
are, labeled “cinnamon.” Most cinnamon is produced in Southeast Asia.

Mmmm...warm apple cider

﻿

From Southeast Asia, it was carried by traders to Egypt and
later to Europe. Before it became popular in cooking, cinnamon was used in
embalming (by the Egyptians) and religious ceremonies. Venice controlled the
cinnamon trade in the 1400s and 1500s and profited greatly from it. After
Venice, Portugal gained control. Desire for cinnamon was so strong, and the
profits from controlling the trade so great, that a fight between nations broke
out and Holland seized control from Portugal! Though perhaps we don’t see as
much conflict in today’s trade, I’d say that desire is still strong! At least
mine is!

﻿

Pumpkin pie smoothie with pecans and maple syrup

﻿Come in and try a seasonal smoothie or some hot apple cider.
Or ask for a dash of cinnamon to spice up any of our standard smoothies!
Delish.

About Me

Being a wine geek means knowing and appreciating these wines, and also seeking out wines made in other regions, by other producers, and from other varieties. Being a wine geek means being open to trying anything from a red wine from Lebanon to a Riesling from the Finger Lakes of New York, from a Zinfandel blend made in Lodi, to a Tokaji from Hungary. Being a wine geek means wanting to learn the stories behind the bottle: how the grapes are grown, how the wine is made, and by whom.
Being a wine geek means seeing wine as much more than a commodity or status symbol. Being a wine geek means opening a bottle with family and friends at a good meal and wanting to share the story that brought the wine to from vine to table.